Pow! Boom! Zap! Let’s Make Ramen!

• FOR THE STOCK:
• 5 lb. mixed chicken backs and feet, or 2 whole chicken carcasses
• 8 medium scallions, trimmed and halved cross-wise
• ½ lb. fresh ginger, unpeeled, cut into ¼-inch slices
• Two 8- by 4-inch sheets (about 1 oz.) dried kombu

FOR THE SHIO TARE

• 1 oz. (1 Tbsp. plus ¾ tsp.) fine sea salt
• 4 oz. (½ cup) mirin
• 1 oz. (2 Tbsp.) rice wine vinegar

1. To a large stockpot, add the chicken parts or carcasses, scallions, and ginger, then cover with 6 quarts cold water. Note the water level in the pot. Bring to a rapid boil over high heat, skimming off any scum that rises to the surface, and cook, maintaining a boil, for 4 hours, adding additional cold water to replenish the liquid to its original level every hour for the first 3 hours. During the final hour, allow the stock to reduce without replenishment. (The stock should reduce to about 4 quarts during this last hour.) Remove from the heat, add the kombu, and set aside at room temperature for 1 hour.
2. Place a wide mesh strainer over a large, heatproof bowl and strain the stock, discarding the solids. Place a fine mesh strainer over another heatproof bowl and strain the stock again, discarding any solids. Cool completely, cover, and refrigerate at least 6 hours or overnight.
3. Meanwhile, make the shio tare: To a small pot over medium heat, add the salt mirin, rice wine vinegar, and ½ cup cold water. Cook, stirring occasionally, just until the salt dissolves. Remove from the heat and set aside at room temperature to cool. Use immediately, or transfer to an airtight container and refrigerate for up to 1 month.
4. The next day, use a large, slotted spoon to remove the congealed fat from the top of the stock; discard the fat or reserve it for another use. Refrigerate the stock until you’re ready to use it, up to 1 week, or freeze for up to 6 months.